Buscas alternativas:
state processing » starch processing (Expandir a busca), image processing (Expandir a busca), the processing (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
decrease state » decrease the (Expandir a busca), decrease at (Expandir a busca), decreased rate (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease food (Expandir a busca), decrease treg (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
state processing » starch processing (Expandir a busca), image processing (Expandir a busca), the processing (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
decrease state » decrease the (Expandir a busca), decrease at (Expandir a busca), decreased rate (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease food (Expandir a busca), decrease treg (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
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“... extraction of valuable bioactive compounds. This work evaluated the effect of solid-state fermentation on the...”
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Artigo
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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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“...In samples of canned sausages produced in São Paulo State, the moisture/protein ratio showed a wide...”
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“... non-culturable state. Conclusion: BAC by itself does not induce the persister state of these...”
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“..., are becoming the main vaccine market. It is thus critical to decrease the cost per dose, which is only...”
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“... Ti10Mo8Nb6Zr beta alloy. Alloy processing involves arc melting, heat treatment, and cold forging. The...”
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“... tion, and cost, while the techniques running behind the analog signal processing are still lagging...”
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Tese
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